White Chicken Chili
Pressure-cooked white chicken chili with cannellini beans, green chiles, and Greek yogurt, ready in 15 minutes.
Ingredients
- 2 large boneless skinless chicken breasts, cut into bite-sized pieces (can use frozen)
- 1 tablespoon olive oil
- 1 medium finely chopped onion
- 1 garlic clove, minced
- 1 tablespoon cumin
- 1/4 teaspoon black pepper
- 1 (4.5 oz) can chopped green chiles, undrained
- 1 (15 oz) can cannellini beans, rinsed and drained
- 2 (14 oz) cans fat-free, less-sodium chicken broth
- 4 tablespoons nonfat plain Greek yogurt
- Toppings: cheddar cheese, corn, cilantro
Instructions
Sauté Onion:
Turn the Instant Pot to Sauté (Normal). Pour in 1 tablespoon olive oil and add the onion. Sauté for 3–4 minutes until translucent.Cook Aromatics:
Add the garlic, cumin, and black pepper. Cook for 1 minute until aromatic.Add Chicken and Beans:
Mix in the chicken (fresh or frozen), green chiles with their liquid, beans, and chicken broth.Pressure Cook Chili:
Deactivate Sauté, then close and lock the Instant Pot lid. Pressure cook on Manual/High for 12 minutes (if using frozen chicken, increase to 15 minutes).Quick Release Pressure:
After cooking, perform a Quick Release of the pressure. Open the lid cautiously. Give the chili a stir.Stir in Yogurt:
Allow to rest for 1–2 minutes, then incorporate the Greek yogurt until the mixture is velvety and uniform.